Back from our trip to Colorado and we return to a minor bounty. I understand it was dry and hot while we were away, but it rained the day we returned, and again last night and this morning. If I was going to somehow investigate the usefulness of rain barrels this summer… it had better hurry up and return to our more typical dry and hotness soon.
Yield after return from vacation
The biggest surprise was that we got the biggest zucchini of the summer off of wilted plants. I sure hope the disease that makes the plants wilt doesn’t harm the taste or healthfulness of the squash once it’s baked into Johanna’s bread.
The biggest zuchinni
Here is the promised recipe:
Johanna’s Zucchini bread
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
3 eggs
1 cup vegetable oil
2 cups sugar
2 cups loosely packed drained grated zucchini
2 teaspoons vanilla
sift together flour, salt, baking soda/powder, allspice and cinnamon. Set aside.
Beat eggs, add oil, sugar, zucchini and vanilla. beat in dry ingredients.
Grease and lightly flour 2 standard-sized loaf pans. Pour batter into pans. Bake at 325 degrees for 1 hour or until toothpick comes out clean.
After bread is dome, wrap in plastic or tin foil and store overnight in refrigerator before slicing. Good buttered or dusted with sugar.
– We pour batter into 4 mini pans and back for about 45 min. for gift loaves. Tasty!
